What's a galette? Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.
1 cup (120g) all-purpose flour (APF)
1/2 cup (82g) semolina or bread Flour
2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons grass-fed butter (1 stick) 113g
4-6 tablespoon of buttermilk (or heavy cream with lemon juice)
2-4 tablespoon of flour for dusting work surface
3 apples sliced thin (I like to keep the skin your choice)
1/2 diced pecans
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1-2 tablespoon butter
Egg wash (1 egg beaten with a splash of water)
1-2 raw sugar for dusting
In a bowl, mix together the dry ingredients, add butter in chunks around 6-8 pieces
Cover butter with the flour then mix with hands, squeeze butter to break it up or use a fork.
Make a well and add 1-2 tablespoons of buttermilk. Continue to mix till it comes together, add more butter milk if needed.
Knead the dough a few times on a lightly floured work surface until it all comes together.
Shape the dough into a ball and flatten into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 30 minutes to 1 hour and up to 3 days (you can also freeze up to 3 months).
Preheat oven to 375
In a bowl mix together the sliced apples, lemon juice, brown sugar, flour and pecans. Toss to be sure sugar and lemon juice cover all apples.
On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Don't roll on the same spot too many times, be sure to rotate then roll. Use a bench scraper to lift edges. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet or put into a cast iron pan
Spoon your apple pecan mix into the center of the dough, do not pour juices into the center, leave at least 1-2 inches on the edge.
Brush egg wash on the inside edge then fold over. Brush egg wash on the outside of edge and dust with sugar
Add 1-2 tables of butter on top of the apple mix then bake for 35-40mins, let cool 10 minutes before serving
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